Soup - Chilled Tomato Gazpacho
In the dead of Summer nothing is better than a cold cocktail soup. Ive always loved gazpacho because you can play around with the ingredients so much to make it your own. This recipe is very traditional which is how I like it personally but if you want to add something else in there you could! The recipe is about as easy as it can get and it is insanely healthy. Its literally pureed uncooked veggies. Hello, bikini body! In a blender add all the veggies and blend to desired constancy. I like my gazpacho to have a little chunk in it but at the same time I dont want it to feel like Im eating a salsa so play around with it.
Ingredients
| English cucumber | 1 , peeled, sliced | |
| Onion | 1 Small , sliced | |
| Garlic | 3 Clove (15 gm) | |
| Tomatoes | 3 | |
| Red bell pepper | 1 , seeds removed | |
| Chili powder | 1/2 Teaspoon | |
| Lime | 1/2 (juice of lime) | |
| Tomato juice | 2 Cup (32 tbs) | |
| Hot sauce | 1 Dash | |
| Salt and pepper | To Taste | |
| For garnish | ||
| Avocado | 1 Small , diced & divided | |
| Chopped cilantro | 1/4 Cup (4 tbs) , divided | |
| Lime | 1/4 , divided (juice of lime) | |
| Olive oil | 1 Tablespoon , divided |
Directions
MAKING
In a blender, add in all the ingredients except salt and pepper and blend until chunky.
Take out the soup in a large bowl and season with salt and pepper. Place in the fridge to chill.
SERVING
Garnish the chilled gazpacho with avocado, cilantro, lime juice and a little olive oil. Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 150Calories from Fat 71
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 113 mg4.71%
Total Carbohydrates 19 g6.3%
Dietary Fiber 5 g20%
Sugars 10 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
